Olive Salad

Don't let the name of this fool you.  This isn't a knife and fork kind of salad.  This is a seriously awesome medley of olives, Gardenia (pickled veggies), garlic and olive oil.  It's kind of like a condiment but it's kind of like an accessory that can take anything it touches and zing it up a few zillion notches.
 
I was introduced to this from my lovely Auntie Mar who then shared it with my mom.  They both make it, jar it and give it as gifts if they can keep it that long in their fridge.  I think the only thing I have done differently then they did is I added about a tsp of lemon rind.

One of my favourite ways to use this is on a crostini or cracker with either, goat cheese, Boursin or cream cheese and topped with a spoonful of the salad.  I have tucked this into a mozzarella grilled cheese and tossed some into a vinaigrette and poured over a plate of tomatoes.  This would also be fantastic tossed into a tomato sauce or on a pizza.  This keeps well in the fridge for several weeks.  Put them in pretty jars and give as gifts.  You'll make one lucky persons taste buds very happy...and perhaps cause them to have an unnatural addiction to this.  Just sayin'.

p.s. use the olives you can get at the olive bar in your grocery store for superior flavour.

Olive Salad

1 cup pimento stuffed Green Olives
1 cup pitted Black Olives
1 cup Gardenia (pickled vegetables)
5 cloves garlic
2 tsp Italian seasoning or Oregano
1 tsp grated lemon rind
1/2 cup Olive Oil

Pulse the first 6 ingredients in a food processor until coarsely chopped.  Pour into a bowl and stir in the olive oil.  Place the salad into jars.  Will keep in the fridge for several weeks.